Blog A Great Fall Recipe: The Fall Harvest Salad


A Great Fall Recipe: The Fall Harvest Salad

  • by Brennan Young
  • October 4, 2013

Fall Harvest Salad

Fall Harvest Salad


  1. 2 cups butternut squash, cut into small bite size pieces
  2. Cooking Spray
  3. 1/4 cup quinoa, rinsed, drained
  4. 1/2 cup water
  5. 1 tbsp. olive oil
  6. 6 oz chicken, skinless boneless
  7. Sprinkle of salt and pepper
  8. 4 cups, mixed greens
  9. 1/2 cup apple, diced
  10. 2 tbsp. dried cranberries


For Dressing:

  1. 1/4 cup balsamic vinegar
  2. 2 tbsp. water
  3. 1 tsp. dijon mustard
  4. 4 tsp. maple syrup



  1. Heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Add butternut squash and spray with cooking spray, sprinkle with salt and pepper, if desired. Flip squash, spray with additional cooking spray. Bake in oven for 10 minutes, flip and bake for another 10 minutes or until squash is fork tender; set aside. Note: The small the pieces of squash is the quicker it cooks
  3. Meanwhile, when squash is cooking, heat a frying pan with olive oil, lightly season chicken with salt and pepper. Add chicken to skillet and cook over medium heat for 5 minutes on each side or until chicken is no longer pink. Set chicken aside to cool. Once cool enough to handle, slice chicken in thin slices.
  4. Meanwhile, In a microwave safe dish, add 1/2 cup water and quinoa, cover and cook for 2 minutes, then remove from heat and stir. Heat again for an additional 4 minutes. Stir and let stand for one minute.
  5. On two plates, divide the mixed greens, chicken, apple, butternut squash, quinoa, dried cranberries and maple dressing
  6. To make dressing: in a bowl add all of the dressing ingredients and whisk together. Pour over top of salad.


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